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Recipe: garlic oxymel

The change to Autumn here in Sydney is bringing with it a raft of coughs and sniffles, colds and flus. What better time to whip up your very own garlic oxymel (something like a home brew cough and cold mix).

In the recent Kitchen Remedies workshop, one of the home remedies we discussed (and tasted) was this very mixture. It’s damn easy to make, works a treat, keeps well and is an excellent remedy to have on hand (particularly during change of season).

Gently heat the seeds in vinegar, without boiling. Remove from heat after several minutes.

Strain this mix, then add honey and warm to combine.

Peel and crush garlic, add to honey/vinegar mix and warm for another 1-2 mins. Pour into a glass jar. The garlic can be kept in the mix or strained as desired (I keep about half of it in there to steep as the mix ‘ages’).

How do I take it?

1-2 teaspoons ‘as needed’ is what’s usually recommended, but when you’re really snotty, take as often as you can manage – the more the better! Admittedly, this is quite strong-tasting (depending on your palette), but it’s just so good. Get into it!

This will keep in the fridge for up to 3 months. The quantities given above only make a small amount, so you can double, triple or quadruple the recipe to make a bigger batch. I have also been known to use this as a salad dressing sometimes, food as medicine eh?

Disclaimer: All of the information found on this site is for general use only.
It is not intended to replace professional healthcare advice and should not be used to diagnose medical conditions or prescribe treatment.